Instructions

Equipment Needed

Directions

Prep your station! Using the vegetable spiralizer on the medium setting, shred your zucchinis into zoodles and set aside. Cut the chicken breasts in half horizontally so that you end up with four cutlets. Season with salt and pepper.

In one shallow bowl combine the parmesan, almond flour, 1/4 tsp sea salt, 1/8 tsp garlic powder and a pinch of black pepper. In the second bowl whisk an egg with the heavy cream, a pinch of black pepper and a pinch of sea salt. Dip each cutlet in the egg mix and then the parmesan mixture.

Heat a skillet on medium-low with 1 tbsp olive oil. Once hot, fry the cutlets until they are beautifully crispy on both sides and the internal temperature reaches 180°. This will take about 15 minutes.

While the chicken parmesan is frying, pour the pasta sauce into a small saucepan and bring to a simmer. Cook until the chicken is ready.

Five minutes before the chicken should be finished cooking, heat 1 tbsp olive oil in the second skillet on medium heat. Once hot add the zucchini noodles and cook until they become al dente, about 5 minutes. You want them cooked enough so that they aren't crunchy, but not too long that they become soggy.

Dish the zoodles into two bowls, pour 1/2 cup pasta sauce over the zoodles and top with two pieces of chicken parmesan. Enjoy!

Notes

Nutrition Facts are an estimate only and do not include the pasta sauce.